Friday, December 1, 2017

Christmas M and M Cookies





Growing up, my Aunt Cheryl always brought M and M cookies to our family Christmas gathering.  I found this recipe on Pinterest and have to give credit to Cooking Classy.


Ingredients:
2 1/2 cups all purpose flour
2 tsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks, salted butter
1 cup light brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
2 tsp vanilla
11 oz bag red and green M and M's

Directions:
1.  Whisk together flour, cornstarch, baking powder, baking soda, and salt.
2.  In a separate bowl, mix both sugars and butter with a blender for 3-4 minutes.
3.  Mix in egg and egg yolk.  Stir in vanilla.
4.  Mix in dry mixture slowly.
5.  Mix in M and M's just until combined.
6. Transfer 2 Tbsp scoops of dough to parchment lined baking sheet.  I use a melon baller for this.
7.  Bake at 375 degrees for 10-12 minutes.




I use a melon baller for this.

You can refrigerate dough for 3-5 days.


Ritzy Chicken





This recipe comes from my father's mother, Grandmother Pat.  She is 84 now and I recently asked her for some recipes I remember her making when I was a kid.  She said she threw them all away! :(  I'm so glad my mom had this one written down.  I've been making it since I got married 12 years ago and my family loves it!  It's similar to Poppy Seed Chicken, but better.

Ingredients:
4-5 chicken breasts, cooked and shredded
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz sour cream
1 small can water chestnuts, chopped into small pieces
1 stack Ritz crackers
1/4 cup butter

Directions:
1.  Mix soups, water chestnuts, sour cream, and chicken together and place in 9x13 casserole dish.
2.  Spread crushed Ritz over top, and pour melted butter over dish.
3.  Bake at 350 degrees for 45 minutes or until bubbly.






Monday, October 23, 2017

Spiced Apple Bundt Cake




Just in time for fall, this spiced apple bundt cake does not disappoint!  Have you ever tried a new recipe that required several steps only to taste it later and be frustrated you wasted the time making it?  That was not the case with this cake.  The recipe comes from my Better Homes and Gardens October 2017 issue.  They called it Double-Apple Mini Bundt Cakes, but I changed the recipe a little and baked it in a regular size bundt pan, so I changed the name.

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 Tbsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ginger
10 Tbsp unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 cup spiced apple butter
2 medium Granny Smith apples, peeled, cored, and grated
1 cup chopped pecans
1/2 cup raisins
2/3 cup powdered sugar
4 tsp lemon juice

Directions:
1.  Preheat oven to 350 degrees.
2.  Place raisins in a bowl and cover with hot water for 5 minutes to make them plump.
3.  Grease bundt pan with Crisco and flour.
4.  In a bowl, mix together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger.
5.  In another bowl, beat butter and sugar on medium speed for 3 minutes, scraping sides as needed.
6.  Add eggs, one at a time.  Mix in apple butter at low speed. Add grated apples and mix.
7.  Add flour mixture to wet mixture.  Fold in nuts and raisins.
8.  Pour batter into prepared bundt pan.
9.  Bake 50-55 minutes.
10.  Let cool for 15 minutes then transfer cake to platter.
11.  Mix powdered sugar and lemon juice and drizzle over cake.





Thursday, September 14, 2017

Korean Beef with Quinoa




Ingredients:
2/3 cup brown sugar
1/2 cup soy sauce
2 Tbsp sesame oil
1/2 tsp ground ginger
2 Tbsp oil
6 cloves garlic
2 lb beef
4 green onions
2 cups dry quinoa

Directions:
1.  In a small bowl mix brown sugar, soy sauce, sesame oil, and ground ginger.
2.  Heat oil in large skillet over medium high heat and cook garlic for 1-2 minutes.
3.  Add beef to skillet and cook until brown.  Drain fat.
4.  Stir in soy sauce mixture and green onions and simmer for 2 minutes.
5.  Cook quinoa according to package directions and serve with beef.




Sunday, August 27, 2017

Chicken and Dressing



I'm from the south where we are pretty particular about our dressing being "dressing" and not "stuffing."  If you've tasted both, you know that there is a big difference and I do not care for the stuffing version.  This recipe has a few steps but it is worth the effort.  Now that it is almost September I am offering more fall type dishes for my Tastes Like Home business.  I plan to pair this dish with sweet potato casserole and homemade apple pie.  There is sage is this recipe, which I personally prefer in my dressing.  This dish comes with chicken mixed in, but you could leave that out if you want to make this for a side dish to go with your turkey or ham for the holidays.


Ingredients:
4 cups cooked, chopped chicken
3/4 cup chopped onion
1/2 cup chopped celery
canola oil
crumbled cornbread (see recipe below)
3 1/2 cups chicken broth
1 can cream of chicken soup
2 eggs, well beaten
1 tsp salt
1/2 tsp pepper
1/2-1 Tbsp ground sage
Cornbread:
2 cups cornmeal
1 egg
1/4 cup oil
1 1/2 cups milk
1 Tbsp sugar

Directions:
1.  Preheat oven to 425 degrees.  Combine all cornbread ingredients and pour into greased 9 x 13 baking dish. Bake for 25 minutes.
2.  Preheat oven to 350 degrees.
3.  Saute onions and celery in oil until tender.
4. In a large bowl, combine sautéed vegetables, crumbled cornbread, broth, soup, eggs, salt, pepper, and sage.  Mix well.
5.  Stir in chicken.
6.  Pour into greased 9 x 13 baking dish. Bake for 45 minutes to one hour.


Monday, August 14, 2017

Strawberry Cake



Everyone loves strawberry cake, right!?!  This recipe comes from Southern Living and the only tricky thing about making this cake is the icing getting runny.  You really need to make sure the cakes have cooled completely before icing and I suggest freezing for about 20 minutes in between icing each layer.  The icing tends to get runny and makes some of the layers shift so I like to keep it refrigerated until about 30 minutes prior to serving.  Also, if you are making this on a really humid day, you probably want to add more powdered sugar to the icing to firm it up even more.  I made this cake for my daughter Camille's first birthday, and my daughter Alivia's 9th birthday.  My daughter Alivia requested I cover her cake in skittles (her favorite candy) in a rainbow design.  You can see in the picture that it had been sitting out a couple of hours at a skating party and was beginning to shift, but she still loved it!





Ingredients:
1 box white cake mix
3 oz box strawberry jello
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup fresh strawberries, finely chopped
1 cup canola oil
1/2 cup milk
Frosting:
1 cup unsalted butter, softened
32 oz powdered sugar
1 cup fresh strawberries, finely chopped

Directions:
1.  Preheat oven to 350 degrees.
2.  Prepare 3 - 9 inch cake pans with Crisco and flour.
3.  In a large bowl, mix all cake ingredients with electric mixer on medium for 3-4 minutes, scraping down sides as needed.
4.  Pour cake batter into prepared pans and bake about 20 minutes, or until toothpick inserted in center comes out clean.
5.  Cool cake in pans for about 10 minutes.  Remove cakes from pans to cool completely.  Put wax paper between layers to cool.
6.  To make frosting, beat the butter for about a minute.
7.  Add powdered sugar and strawberries and beat at low speed until combined and creamy. Set in refrigerator to firm up while cakes are cooling.
8.  Spread frosting on first layer, refrigerate for about 10 minutes.  Frost second layer and refrigerate for about 10 minutes.  Frost third layer and sides and refrigerate until about 30 minutes prior to serving.

Add caption

If you want to skip the skittle decor, but make it a little fancy, you can add cut up strawberries in a flower design on top.



Chicken Cobb Salad



Ingredients:
Chopped romaine lettuce
Tyson frozen crispy chicken strips
boiled eggs, cut up
shredded cheddar cheese
chopped tomatoes
cooked and crumbled bacon
choice of salad dressing

Directions:
Microwave your chicken strips and cut them up.  Layer the lettuce, eggs, cheese, tomatoes, bacon, and chicken.  Top with your favorite salad dressing.  It's that easy!